CHICKPEA CURRY
Provided by Dinu and Rena Patel
Categories Healthy meals Jamie Magazine Vegetables Indian Curry Family one-pan recipes
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
- Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they're crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
- Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
- Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
- Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
Nutrition Facts : Calories 149 calories, Fat 6.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 16.3 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
- About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
- Taste and add additional salt if desired.
- To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!
Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving
MOROCCAN LENTIL CHICKPEA STEW RECIPE
Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready! Freezer friendly. vegan or vegetarian + gluten free
Provided by Traci York | Vanilla And Bean
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
- Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.
Nutrition Facts : Calories 341 kcal, Carbohydrate 60 g, Protein 18 g, Fat 5 g, SaturatedFat 3 g, Sodium 1335 mg, Fiber 21 g, Sugar 15 g, ServingSize 1 serving
VEGETARIAN CHICKPEA AND LENTIL CURRY
This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.
Provided by Liliana
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.
- Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 60.7 g, Fat 4.6 g, Fiber 14.6 g, Protein 24.6 g, SaturatedFat 0.5 g, Sodium 172 mg, Sugar 3.2 g
VEGETABLE LENTIL CURRY
Make and share this Vegetable Lentil Curry recipe from Food.com.
Provided by ontariomamaof7
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
- Add onion, and cook 5 minutes, or until softened, stirring often.
- Stir in curry powder and cook 1 minute, stirring constantly.
- Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
- Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
- (Add additional water as needed.).
Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5
LENTIL CURRY RECIPE
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Provided by TheCookingFoodie
Categories Vegan Recipes Healthy recipes Find Vegetarian Recipes Dinner Recipes Lunch Recipes Gluten-Free Recipes Easy Recipes
Yield 6
Number Of Ingredients 15
Steps:
- Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry
LENTIL, CHICKPEA, VEGETABLE CURRY
Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
- Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
- Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
- Serve garnished with fresh chopped coriander.
Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9
More about "lentil chickpea vegetable curry food"
EASY LENTIL AND CHICKPEA CURRY - SKINNY SPATULA
From skinnyspatula.com
Reviews 88Calories 503 per servingCategory Curry
- Heat the coconut oil in a deep pan and fry the onion and green pepper for 7-8 minutes over medium heat until they soften.
- Add the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.
- Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
- Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice. Serve with rice, naan bread, or chapattis.
CHICKPEA AND LENTIL CURRY - HINT OF HEALTHY
From hintofhealthy.com
Category DinnerCalories 102 per serving
- Heat up some oil in a pot on medium heat, and add chopped onions. Sauté these for a few minutes until soft and translucent, then add finely diced ginger and garlic. Sauté for another minute, and add the seasoning, red lentils and drained canned chickpeas.
- Sauté the combination for a few seconds until fragrant. Stir to coat the chickpeas and lentils evenly with the seasoning.
- Add water and canned diced tomatoes to the pot, cover it with a lid, and leave it to simmer for 10-15 minutes.
- Taste the curry to ensure that the lentils have cooked through before adding more seasoning to taste.
CHICKPEA LENTIL CURRY | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
4.5/5 (37)Total Time 40 minsCategory DinnerCalories 269 per serving
- Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until transparent. Add the chopped garlic and saute for 1 or 2 minutes being careful not to burn.
- Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it sticking to the bottom of the pan.
- Add the tin of chopped tomatoes, the drained chickpeas, lentils and water and stir. Bring to the boil then turn down the heat and simmer for 20 minutes.
- Once the curry has been simmering for 20 minutes the lentils should be tender and the sauce should have reduced. Add the garam masala, the salt and pepper and frozen mixed veg and stir to combine. Bring back to a simmer and cook for a further 10 - 12 minutes until the veg is cooked through.
CHICKPEA AND LENTIL CURRY - VEGAN - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (25)Total Time 25 minsCategory DinnerCalories 577 per serving
- Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent.Add the garlic, chilli pepper and ginger, stir well and cook for a minute.Next add the spices, again stir well and cook for just a minute
- Now add the bell pepper, and stir.Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well.
- Bring the pan to the boil, reduce the heat to a gentle simmer then cover the pan with a tight-fitting lid.Cook for about 15 minutes stirring occasionally. Check the seasoning halfway through cooking.Once the lentils are cooked and the sauce has thickened add the spinach to the pan, put the lid back on for about two minutes. Take the lid off then stir in the wilted spinach.
CHICKPEA LENTIL CURRY - THE ALMOND EATER
From thealmondeater.com
Ratings 2Calories 409 per servingCategory Dinner
- Heat oil in a large, deep skillet or dutch oven over medium heat, then add the carrot and pepper and sauté for 2-3 minutes. Then, add the shallot and garlic and sauté for 1 minute.
- Next, add the spices (curry powder, garam masala, cumin, turmeric, salt, coriander) and stir for 1 minute or until fragrant, then pour in the tomato sauce, coconut milk, lentils and water. Bring the mixture to a boil, then cover, reduce heat to a simmer and simmer for 20 minutes.
- Next, remove the lid and add the chickpeas, along with 1/2 cup additional water and stir. Continue simmering for 10-15 minutes uncovered until the lentils are soft. Remove from the heat, and add lime juice (optional) and more salt as needed. Enjoy!
LENTIL AND CHICKPEA YELLOW CURRY [VEGAN, GLUTEN-FREE ...
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LENTIL CHICKPEA YELLOW CURRY - CONTENTEDNESS COOKING
From contentednesscooking.com
4.6/5 (53)Total Time 25 minsCategory Dinner,LunchCalories 363 per serving
- Heat a large casserole. Use a bit coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked. Just 5 minutes from the end, add chickpeas.
- Choose your optional add ons and customize your curry to your liking. Serve into bowls and enjoy
CURRY RED LENTIL STEW WITH KALE & CHICKPEAS - THE SIMPLE ...
From simple-veganista.com
5/5 (12)Total Time 40 minsCategory SoupCalories 355 per serving
- In large pot or stock pot, heat oil over medium heat, saute onion, garlic, and ginger until onion becomes transparent, about 5 minutes. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts.
- Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!
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THE BEST COCONUT LENTIL & CHICKPEA CURRY - JAR OF LEMONS
From jaroflemons.com
4.8/5 (30)Calories 390 per servingCategory Dinner
- Reduce heat and let simmer for about 10-15 minutes, or until the lentils are softened (and the water is absorbed).
LENTIL, POTATO AND CHICKPEA CURRY - EVERYMUM
From everymum.ie
Cuisine IndianCategory EntreeServings 2Total Time 35 mins
- Rinse the rice and cook the it in the water, lightly salted. Bring to a boil. When boiled for 2 minutes, reduce the heat and let the rice cook with a lid on tightly. Do not be tempted to take off the lid for 25 minutes.
- Meanwhile, heat the oil in a saucepan, fry the onions, add the potatoes and cook for 3-4 minutes.
- Add the rest of the ingredients to the onion and potatoes. Stir thoroughly. Bring to boil for 2 minutes.
LENTIL SWEET POTATO AND CHICKPEA CURRY - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (2)Total Time 1 hrCategory DinnerCalories 567 per serving
- Spray the bottom of a large pan with the low fat cooking spray, heat the pan and then when the oil starts to bubble add the onion and sauté for about 3 – 4 minutes, continually stirring until softened.
- Once the onion is softened stir in the cumin seeds, mustard seeds and curry powder for about 30 seconds.
- Then stir in the lentils, stock and tomatoes. Bring to the oil, then turn down to simmer for about 20 minutes until the lentils have softened.
- Blitz the mixture until smooth in a food processor or use a stick blender. Return to the pan, heat, bring to the boil then turn down to simmer and add the sweet potato chunks. Put the lid on and cook until softened for about 20 minutes, stirring occasionally.
CHICKPEA, LENTIL AND SPINACH CURRY - CAROLINE'S COOKING
From carolinescooking.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 474 per serving
- Heat a little oil in a pan (around 1tbsp, not olive oil - vegetable or other unflavored is better) and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic, ginger and chili, if using, and cook for another minute or two.
- Add the cumin and coriander and stir in, cook a minute then add the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.
- Cover, reduce the heat to a gentle simmer and leave to cook until the lentils have cooked, around 25 minutes, stirring now and then to avoid it sticking too much.
SWEET POTATO AND LENTIL CURRY WITH ROASTED ... - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Place a large saucepan over medium heat. Add the olive oil and once hot, add the onion, garlic and ginger, then turn the heat to low. Simmer over this low heat until the onion is translucent and soft, then add the curry powder and garam masala. Stir to coat then add the sweet potato pieces and the chilli flakes, if using. Stir to coat then pour over the stock and the tomatoes simmer for 20 minutes or until the sweet potato is just soft.
- Taste and check for seasoning. Add the lentils, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 25 minutes until the lentils are soft but still holding their shape.
- Combine the chickpeas, olive oil and garam masala in a bowl then spread the chickpeas across the tray. Pop in the oven and roast until the chickpeas have dried out and started to harden and crisp at the edges. I have found this time to vary between 8 and 20 minutes – it depends on the brand of chickpeas and the type of oven.
CHICKPEA AND LENTIL CURRY - GIRL HEART FOOD®
From girlheartfood.com
Ratings 7Category Main CourseServings 6Total Time 40 mins
- Add coconut oil to a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
- Add chickpeas, curry powder, salt, black pepper, cayenne pepper, turmeric and cloves. Stir to coat chickpeas in all the spices. Cook 2 minutes, stirring occasionally.
NEIL PERRY'S CHICKPEA AND GREEN LENTIL CURRY ... - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse.
- Place the blanched lentils, turmeric, bay leaf and 1 litre (4 cups) water in a heavy-based pan with a tight-fitting lid over medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender.
- Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.
- Stir in the fresh chilli and spoon into a serving bowl. Add the yoghurt on top, then the lime juice, and serve with steamed rice. Top with chopped tomatoes and coriander, if using.
CHICKPEA LENTIL COCONUT CURRY {VEGAN, GLUTEN-FREE ...
From vibrantplate.com
4.5/5 (83)Total Time 40 minsCategory VegetarianCalories 329 per serving
- In a large pot, heat a tbs of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften. Set the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to prevent burning. When the spices release the aroma and darken (but must not burn!), mix them with the vegetables.
- Make room in the center of the pot again, add the tomato paste and again sauté until it darkens. Then, mix with the vegetables and pour over the diced tomatoes and vegetable stock. Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
- When the sauce thickens, add pre-cooked or canned brown lentils, chickpeas, coconut milk and finely chopped parsley. Stir to combine and let cook another 5 minutes.
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